Pumpkin Layer Cheesecake

Today I am sharing my Pumpkin Layer Cheesecake. With a thicker graham cracker crust, and a layer of pumpkin-laced cream. it’s delicious!

Pumpkin Layer Cheesecake

Hey, my #LoveBakesGoodCakesPeeps!  It MUST be the first Friday of the month, as Jamie has so graciously allowed me to take over for the day!  It’s me, Kim – from Soliloquy Of Food & Such (shameless plug #1).

Today I am sharing my Pumpkin Layer Cheesecake.  With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.

Needless to say, I had to slice into it – prematurely, before it was chilled thoroughly – for Sean to “taste-test”…..just like in my potato salad post (shameless plug #2).

Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently.  Also, plan on making 2, one for Sean to prematurely taste-test, and one for you to serve…..unscathed, whole, and complete…..no Pac-Man pieces missing. 

(shameless plug #3) Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:

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5 from 1 vote

Servings: 12 servings

Pumpkin Layer Cheesecake

By Jamie Sherman

With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

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Ingredients 

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For The Crust

• ▢ 1 ½ sticks butter, melted
• ▢ 2 sleeves graham crackers, crushed (about 2 1/4 cups)

For The Cheesecake

• ▢ 24 oz cream cheese, 3 blocks
• ▢ 14 ounces sweetened condensed milk, 1 can
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup pumpkin puree
• ▢ ¾ teaspoon cinnamon

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Instructions 

• Preheat oven to 350 degrees and line a 9" springform pan with buttered parchment paper. Combine butter and gram cracker crumbs, press into the bottom of the pan, slightly working the crumbs up the side a bit. Set aside.
• With a mixer, beat cream cheese and sweetened condensed milk until smooth and lump-free (about 3-4 minutes on low), add eggs and vanilla and mix for another 30-45 seconds – until eggs are fully incorporated. Reserve 1 cup of the batter for the top layer, pour the remaining batter over the prepared graham cracker crust. Spread the batter out evenly with a spatula. Combine the reserved batter with the pumpkin puree and cinnamon. Gently pour the pumpkin layer atop in a circle evenly distribute the top layer – carefully spread out the pumpkin to cover the top.
• Bake for 45-50 minutes, turning the pan 180º at about the 23 minute mark. The cheesecake will still have a little giggle to it, yet be firm on top when finished.
• On a baker’s rack, cool in the pan for 30 minutes, loosen the sides of the cake with a knife and remove ring of the pan, continue to cool at room temperature for an additional 30 minutes. Chill for at least 5 hours before serving.

Notes

• Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently.

Nutrition

Calories: 423kcal, Carbohydrates: 22g, Protein: 7g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 126mg, Sodium: 323mg, Potassium: 234mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 2831IU, Vitamin C: 1mg, Calcium: 161mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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